No-Yeast Two-Ingredient Pizza Dough (Flour & Water) and Coconut Cream Pizza Dough
No-Yeast Two-Ingredient Pizza Dough (Flour & Water) and Coconut Cream Pizza Dough is a easy American (Vegan) recipe that serves 4. 1200 calories per serving. Recipe by Make It Dairy Free on YouTube.
Prep: 22 min | Cook: 20 min | Total: 47 min
Cost: $2.70 total, $0.68 per serving
Ingredients
- 2 cups All-Purpose Flour (Can substitute gluten‑free flour blend; any wheat‑based flour works)
- 3/4 cup Water (Lukewarm to help hydrate the flour)
- 1 tsp Sugar (Optional; adds a subtle sweetness to the crust)
- 1 tsp Baking Powder (Optional but recommended for extra lift)
- 1 tbsp Olive Oil (Optional; adds flavor and a softer texture)
- 1 cup Coconut Cream (Use the thick, high‑fat portion of canned coconut milk; Target brand works well)
- 2 cups All-Purpose Flour (Same flour as first dough; can be gluten‑free if desired)
Instructions
Combine Dry Ingredients for First Dough
In a large mixing bowl, whisk together 2 cups of all‑purpose flour, 1 tsp sugar (if using), and 1 tsp baking powder (if using).
Time: PT2M
Add Wet Ingredients and Mix
Create a well in the center of the dry mix, pour in 3/4 cup lukewarm water and 1 tbsp olive oil (optional), then stir with a wooden spoon until a shaggy dough forms.
Time: PT3M
Lightly Knead the Dough
Turn the dough onto a lightly floured surface and knead gently for about 30 seconds—just enough to bring it together into a smooth ball.
Time: PT2M
Preheat Oven
While the dough rests briefly, preheat the oven to its highest setting, between 425°F and 450°F (220‑230°C).
Time: PT10M
Temperature: 425°F‑450°F
Shape, Top, and Bake First Pizza
Press the dough onto a piece of parchment paper to your desired thickness, add your favorite vegan toppings, then slide onto the hot baking sheet or stone. Bake for 8‑10 minutes, or until the crust turns lightly golden.
Time: PT10M
Temperature: 425°F‑450°F
Prepare Coconut Cream Dough
In a clean bowl, combine 1 cup coconut cream with 2 cups all‑purpose flour. Stir with your hands or a spatula until a soft, non‑sticky dough forms.
Time: PT2M
Shape, Top, and Bake Coconut Cream Pizza
Press the coconut‑cream dough onto parchment paper, add toppings, and bake on the preheated stone or sheet for another 8‑10 minutes until the crust is lightly golden.
Time: PT10M
Temperature: 425°F‑450°F
Nutrition Facts
- Calories
- 1200
- Protein
- 20g
- Carbohydrates
- 180g
- Fat
- 45g
- Fiber
- 8g
Dietary info: Vegan, Dairy‑Free, Egg‑Free, Nut‑Free, Gluten‑Free option available
Allergens: Wheat (gluten), Coconut
Ingredient Substitutions
- Instead of All-Purpose Flour: Gluten‑Free Flour Blend, Whole Wheat Flour
- Instead of Water: Plant‑based milk (reduce by 1‑2 tbsp)
- Instead of Sugar: Maple syrup (use 1/2 tsp less water)
- Instead of Baking Powder: Self‑rising flour (omit additional baking powder)
- Instead of Olive Oil: Avocado oil, Canola oil
- Instead of Coconut Cream: Full‑fat coconut milk, Cashew cream
- Instead of All-Purpose Flour: Gluten‑Free Flour Blend
Equipment Needed
- Large Mixing Bowl
- Wooden Spoon or Sturdy Spatula
- Measuring Cups and Spoons
- Oven
- Baking Sheet or Pizza Stone
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Mix dry and wet ingredients until a cohesive dough forms; under‑mixing leaves dry pockets.
- Do not over‑knead; the dough should stay soft and pliable.
- Preheat the oven to 425‑450°F for a rapid bake and crisp crust.
Chef Tips from the Video
- For extra flavor, stir a pinch of dried herbs (oregano, basil) into the flour before mixing.
- Brush the crust edges with a little olive oil before baking for a golden finish.
- If you like a cheesy feel, sprinkle nutritional yeast on top before baking.
Troubleshooting
Dough is too sticky.
Add flour a tablespoon at a time, kneading lightly until the dough no longer clings to your hands.
Dough is too dry and cracks.
Add a splash of water (or extra coconut cream for the second dough) and knead gently until smooth.
Crust is soggy after baking.
Preheat a pizza stone or baking sheet and bake on the highest oven temperature; consider pre‑baking the crust for 3‑4 minutes before adding toppings.
Storage
Refrigerator: Store the unused dough in an airtight container for up to 2 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month; thaw in the fridge before use.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the flour‑water dough, shape into a disc, wrap tightly, and refrigerate for up to 24 hours before baking.
- The coconut‑cream dough can be frozen after shaping; bake directly from frozen, adding 2‑3 extra minutes.
Frequently Asked Questions
What is the cultural significance and history of yeast‑free pizza dough in vegan American cuisine?
Yeast‑free pizza dough emerged as a quick, accessible alternative for home cooks who want a fast crust without waiting for fermentation. In vegan American cooking, it reflects the broader trend of simplifying traditional recipes while keeping them plant‑based and allergy‑friendly.
What are the traditional regional variations of pizza crust in American cuisine that inspire this no‑yeast version?
American pizza crusts range from thin New York‑style slices to thick Chicago deep‑dish. The no‑yeast dough mimics a thin, crisp style, offering a fast‑track version of the classic New York slice without the need for yeast fermentation.
How is the no‑yeast pizza dough traditionally served in vegan households?
Vegan families often top the crust with tomato sauce, plant‑based cheese, vegetables, and sometimes vegan meats. It is served hot straight from the oven, sliced into wedges, and enjoyed as a main meal or snack.
What occasions or celebrations is this yeast‑free pizza commonly associated with in vegan American culture?
Because it’s quick to make, the dough is popular for weeknight dinners, casual gatherings, game nights, and even birthday parties where a fast, crowd‑pleasing pizza is needed without dairy or yeast.
What makes this coconut‑cream pizza crust special compared to other vegan crusts?
The coconut‑cream crust uses only coconut cream and flour, creating a tender, play‑dough‑like texture that bakes into a soft yet slightly crisp base without any coconut flavor, making it a unique, dairy‑free alternative.
What are the most common mistakes to avoid when making the flour‑water no‑yeast pizza dough?
Common errors include over‑kneading, which makes the dough tough, and using too much water, which creates a sticky mess. Stick to the measured ratios and handle the dough gently.
Why does this recipe use baking powder as an optional ingredient instead of yeast?
Baking powder provides a quick lift without the time‑consuming fermentation that yeast requires, keeping the total preparation time under 20 minutes while still giving the crust a bit of volume.
Can I make the coconut‑cream pizza dough ahead of time and how should I store it?
Yes, shape the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours or freeze for up to a month. Thaw in the fridge before baking and add a few extra minutes to the bake time if frozen.
What does the YouTube channel Make It Dairy Free specialize in?
The YouTube channel Make It Dairy Free focuses on creating plant‑based, dairy‑free versions of classic comfort foods, offering easy‑to‑follow tutorials that emphasize simple ingredients and quick preparation.
How does the YouTube channel Make It Dairy Free's approach to vegan pizza differ from other vegan cooking channels?
Make It Dairy Free emphasizes ultra‑simple, two‑ingredient solutions and often highlights pantry‑friendly substitutions, whereas many other vegan channels use more complex dough recipes with multiple steps and specialty ingredients.
Last updated: August 18, 2026
